Description
Creamy Lemon Asparagus Pasta is a light, flavorful vegetarian dish featuring tender asparagus, zesty lemon, and a creamy Parmesan sauce tossed with whole grain spaghetti.
Ingredients
- 1 lb whole grain spaghetti or pasta of choice
- 1 lb asparagus, trimmed and cut into 2-inch pieces on a bias
- ¼ cup extra virgin olive oil, plus more for garnish
- 2-3 cloves garlic, peeled and minced
- Zest and juice of 2 medium lemons
- Coarse salt and freshly ground black pepper, to taste
- 2 large egg yolks
- ½ cup fresh Parmesan cheese, grated or shredded, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about ½ cup of pasta cooking water before draining.
- While the pasta cooks, heat ¼ cup of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the trimmed and cut asparagus to the skillet. Season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp.
- In a small bowl, whisk together the lemon zest, lemon juice, egg yolks, and ½ cup of grated Parmesan cheese until well combined.
- Drain the pasta and immediately add it to the skillet with the asparagus and garlic.
- Pour the egg yolk and lemon mixture over the hot pasta and asparagus. Toss quickly and continuously to coat the pasta, using the residual heat to gently cook the egg yolks into a creamy sauce without scrambling. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
- Taste and adjust seasonings, adding more salt, pepper, or lemon juice if needed.
- Serve hot, garnished with additional grated Parmesan cheese, freshly cracked black pepper, and a drizzle of good quality olive oil.
Notes
- Use fresh asparagus for the best texture and flavor.
- Whole grain pasta adds nutritional value, but any pasta can be substituted.
- Ensure constant stirring when adding the egg mixture to prevent scrambling.